Dolcetto d’Alba DOCG

GRAPE VARIETY
100% Dolcetto

VINEYARD:
The soil is rich of calcareous clay marl. Exposition: south-west.
Training system: Guyot
Vineyard density: 5000 plants per hectare
Harvest: Second half of September
Yield per hectare: 65hl/Ha

WINEMAKING:
The grapes are destalked and soft-pressed and then
left on the skins for 10/12 days. After that the Dolcetto is stored in steel tanks until the moment of the bottling.

Service temperature:
16°-18°C (60°F-64°F) It can also be served fresh
(14°C-57°F) in the hot summer days.